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Red Beans & Rice

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Course
Cuisine: Creole, Soups, Stews, Chowders
Keyword: fat tuesday, mardi gras
Servings: 8


  • 1 tbsp bacon grease (or vegetable oil)
  • 1 cup yellow onion chopped
  • 1/2 cup green bell pepper chopped
  • 1/2 cup celery chopped
  • 4 cloves garlic minced
  • 2 andouille sausage sliced on bias
  • 1 lb dried small red beans soaked overnight and drained
  • 1 ham bone
  • 8 cups chicken broth
  • 4 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 sprigs thyme


  • In a large heavy bottom pot over medium high heat, saute onion, green bell pepper, celery and garlic until softened, about 3-5 minutes. 
  • Add andouille to the pot and saute for another 3 minutes.
  • Add soaked red beans, ham bone, broth, bay leaves, salt and pepper, cayenne and thyme.  Reduce heat to low and simmer for 3 hours.  When finished, remove ham bone and thyme springs.  Serve with steamed white rice and garnish with sliced green onions.